Blueberry dessert granola bars
Even drizzled with lemon juice, blueberries tend to oxidize after 24 hours. We advise that these bars be consumed relatively quickly, even the day they are prepared. The topping can also be varied by dividing the quantity of gelatin in half and pouring the mixture into cups. By refrigerating them for one hour, a texture reminiscent of panna cotta is achieved. Our suggestion: garnish it with fresh blueberries, coat it with a drizzle of honey and dust it with a little blueberry powder, slivered almonds and oat flakes.
Preparation : 30 minutes
Blueberry and yogurt topping
Blueberry jelly garnish
1. In a food processer, grind the nuts with the oat flakes.
2. Transfer to a bowl, then add the honey and coconut oil. Mix well.
3. Line a 9 × 5 in. (23 × 13 cm) loaf pan with plastic wrap. Press the nut mixture well into the pan. Refrigerate for the time it takes to prepare the blueberry-yogurt topping.
4. In a small bowl, mix the water and lemon juice, and sprinkle with the gelatin. Set aside 5 minutes.
5. In a mixer, purée the yogurt with the blueberries, honey and vanilla until smooth.
6. In a small pot, gently heat the gelatin mixture until it dissolves, without letting it boil. While the mixer is running, pour in the gelatin and combine well with the yogurt mixture. Spread on the crust and let set for at least 4 hours in the refrigerator.
7. In a small bowl, mix the water and honey, and sprinkle with the gelatin. Set aside 5 minutes.
8. Arrange the blueberries on the blueberry-yogurt topping, pressing them lightly.
9. In a small pot, gently heat the gelatin mixture until it dissolves, without letting it boil. Spread atop the blueberry garnish and refrigerate for another hour.
10. Unmould the dessert from the loaf pan and sprinkle with blueberry powder. Slice and serve.